In two separate bowls, toss shrimp and steak with olive oil, paprika, garlic powder, chili powder, salt, and pepper.

Heat a large skillet over medium-high heat. Add steak and sear for 4–6 minutes, until browned and just cooked. Remove to a plate.

Using the same pan, sauté shrimp for 2–3 minutes per side until pink and opaque. Set aside.

Cook bacon until golden and crisp. Cool slightly and crumble into pieces.

Heat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.

Spread guacamole across the center of each tortilla. Layer in steak, shrimp, and bacon. Add cheese, sour cream, and salsa if using.

Fold the sides in, then roll from the bottom up to form tight burritos.

Slice in half and serve warm with tortilla chips, salsa, or a fresh green salad.